Olive Garden Minestrone Soup

Olive Garden Minestrone Soup – Make the classic minestrone soup at home!  This soup is made all in one pan, is full of all sorts of veggies and even pasta, all in a delicious rich tomato based broth.

I love soup for lunch.  As soon as the weather starts to cool off I could eat soup every day of the week!  But I do get bored easily and like to mix it up.  Chicken Wild Rice Soup is one of my all time favorites and always will be.  

I love going to Olive Garden for their soup lunch. You can mix and match soups and try more than one, which is perfect!  I already have a Chicken Gnocchi Soup recipe from them on here as well, that is how much I like it!  

 

This minestrone soup recipe is so easy to make, you can do it even on busy weeknights.  You have to chop a couple things, but mainly it is open cans and dump. You could even chop the veggies the night before and have them ready and waiting for you.  And the added bonus is this is a vegan soup.  Not purposefully made that way, just by chance!  So Meatless Monday here we come! 

Minestrone soup is a traditional Italian soup that is made with vegetables and often has a small cut pasta or even rice mixed in. It is traditionally a soup that uses whatever you have on hand, so there is no real set recipe for it.   

What’s In Minestrone Soup

• Olive Oil
• Onion
• Celery
• Zucchini
• Carrots
• Garlic
• Tomato Paste
• Diced Tomatoes
• Vegetable Broth
• White Beans
• Kidney Beans
• Green Beans
• Italian Seasoning
• Spinch
• Small Shell Pasta
• Salt & Pepper

What Vegetables Go In Minestrone Soup

This version is loaded with onions, celery, carrots, zucchini, tomatoes, white beans, kidney beans and green beans.  This is what Olive Garden has in theirs, so that is what I used.  But you can really pick and choose and mix in whatever you like.  Here are more veggies that would be delicious as well. 

• Spinach
• Russet Potatoes
• Sweet Potatoes
• Butternut Squash
• Peas
• Shredded Cabbage
• Leeks

Olive Garden Minestrone Soup is super easy to make.  

1. Start by chopping onions, celery, carrots, and zucchini. 
2. Saute the veggies in a little oil until they are soft.  This only takes a couple of minutes. 
3. Next you add in the garlic and let that cook for just about a minute.  You want to be able to start to smell it, then you know it is time to add more ingredients. 
4. The tomatoes, tomato paste and vegetable broth are next.  You could use a chicken broth if that is what you had and you didn’t care about this being vegan or vegetarian. 
5. Once that is boiling you throw in most of the rest of the ingredients.  The white beans, kidney beans, green beans, seasonings and even the pasta goes in.  
6. The pasta cooks as the broth simmers and everything gets all nice and warm and flavorful.
7. During the last couple minutes you throw in the spinach to let it wilt it and then season with salt and pepper.  That is it.  
8. If you aren’t trying to go vegan this is best served with a little Parmesan cheese on top! 

Minestrone Soup is a super hearty and filling soup.  It is super flexible too; use whatever veggies you have in your fridge or even in your freezer.  It is a great way to up the last little bit of something.  I used small shell pasta, but you can use rotini or penne or even macaroni if that is what you have.  The beans are pretty flexible too, so use what you have. 

This is such a hearty and filling soup that you never feel guilty eating.  It is full of healthy vegetables so you are getting tons of nutrients in such a tasty way.  You could even add in ground beef if you want, I have seen minestrone with meat plenty of times.  Such an easy dinner you can make even on busy nights that will definitely warm you up!

Tips for Making Minestrone

• Cutting the vegetables to a similar size helps everything to cook evenly. 
• You can use fresh or frozen green beans, they both work well.  Just drain the liquid from canned beans if you use those. 
• Be sure to drain and rinse the beans before adding to the soup.  You can mix up the beans to use whatever you have or like as well. 
• Browned ground beef is a great addition if you want to add more protein and don’t need to keep it vegetarian.
• This soup freezes really well.  Just let it cook before placing in an air tight container to freeze.  Thaw in the fridge before reheating. 
• Other shapes of pasta work great as well.  Ditalini, small shells, and macaroni are my favorite.  But rotini or penne work great as well. 

Storage

This is one of those soups that just gets better with age. But you want to be a little careful with the pasta. It will soak up a lot of the liquid and get mushy as it sits. So if I know we aren’t going to eat it all at once, I will cook the pasta separately and just add to our bowls.

Minestrone soup freezes really well, just store in an airtight container for 4-5 months. You can then let it thaw in the fridge and reheat on the stove. You can then add it some cooked pasta, or as you reheat you can boil the pasta in the soup to cook it.

More Soups You will Love:

• Wonton Soup – Ready in under 15 minutes!
• Taco Soup – Great for taco night!
• Broccoli Cheese Soup – Cheese and delicious!
• Crock Pot Potato Soup – top with cheese, bacon, and more!
• Spaghetti & Meatball Soup – pasta night in a whole new way!
• Beef Barley Soup – great for the crock pot

And what goes perfectly with soup?  Soft Breadsticks!  

Other Dinner Recipes to Try

• Chicken Tostadas
• Crispy Pork Cutlet
• American Goulash
• Crock Pot Chili
• Philly Cheesesteak Sliders

Continue to Content

Yield: 6

Olive Garden Minestrone Soup

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Olive Garden Minestrone Soup - Make the classic minestrone soup at home!  This soup is made all in one pan, is full of all sorts of veggies and even pasta, all in a delicious rich tomato based broth.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 Tbsp olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 small zucchini, chopped
• 1/2 cup chopped carrots
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 (15 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 (15 oz) can white beans (cannellini, northern etc), drained and rinsed
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 cup frozen cut green beans
• 1 Tbsp Italian seasoning
• 2 tsp salt
• 1 tsp black pepper
• 1 cup small shell pasta
• 2 cups spinach
• salt and pepper to taste

Instructions

1. In a large pot heat oil over medium high heat.  Add onion, celery, zucchini and carrots.  Cook for 4-5 minutes until
   starting to soften.  Add garlic and cook for 1 minute. 
2. Stir in tomato paste, tomatoes and vegetable broth.  Stir until well combined.  Bring to a boil.
3. Add white beans, kidney beans, green beans, Italian seasoning, salt and pepper.  Stir until everything is mixed together. 
   Add in uncooked pasta and simmer for 8-9 minutes. 
4. Add spinach and cook for 2 more minutes until it is wilted.  Season with additional salt and pepper if desired. 
   Serve immediately.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 240Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 1594mgCarbohydrates 34gFiber 9gSugar 6gProtein 11g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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